RECIPES: Recipe Details

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Jack Black Burger

Building a Better Burger using beef brisket providing a lean and moist burger that yields great taste with a small amount of spice.


2 lbs. beef brisket
5 tablespoons of worcestershire sauce
5 tablespoons of whiskey
1/4 cup peppercorns
1 tablespoon Kosher salt
6 slices Provolone cheese
1/2 cup ketchup
1 large Bermuda onion
6 Sesame seeded hardrolls


Triple grind 2 lbs. of beef brisket. Add worchestershire sauce and  whiskey. Mix together and make burgers into patties, size to preference. Pound 1/4 cup fresh pepper corns to large crystal size and roll beef patties both sides and lightly sprinkel Kosher salt. Preheat grill to maximum temperature. Based on grill characterics cook 3 minutes per side. Prior to taking off grill put one slice of provolone cheese on top of burger and close grill for 1/2 minute or until cheese has started to melt. Remove from grill and place on burger bun. Add ketsup to completely cover the burger and then place one slice of Burmuda onion on burger over ketsup. Add burger bun top and serve hot.


Using beef brisket rather ground beef or groung sirloin provides a hearty taste with the right amount of fat to keep it moist and tasty.